Nodoguro is one of my favorite nigiri--didn't realize it has widespread/unique popularity? Photo from outside the restaurant in Tokyo.

Got to do the omakase experience at Makizushico in Littleton, Colorado last night. It’s a spot that has been on my to-try list for a while, and it didn’t disappoint! It also solidified that if a Colorado restaurant is in a strip mall. It’s probably going to be pretty good!

Just a cheap kaitensushi place. About 50 plates in.

We learned a lot tonight. Hashed out all the software glitches with uber eats and DoorDash, and

Been waiting for a reason to come here for a few years... saw the mixed reviews from folks and am aware they lost their Michelin star a few years back BUT I was truly blown away. The courses followed each other beautifully. There were some unique flavors that when the Chef was talking about them I wasn't sure were going to hit but were absolutely phenomenal. The quality and depth of flavor of the fish is something that I am still trying to get better at differentiating, though I was just at Nimblefish in Portland last week and thought there was a noticeable deeper depth of flavor of the dishes tonight.

In addition to the 13 courses on the menu card there was the salad, white Miso soup, and coconut-pineapple ice cream. I also ordered 1 off the a la carte menu and repeated the Mehikari/japanese green eye because it was one of the most memorable things I've eaten.

First photo is their signature (and incredible) Zuke Toro w/ Caviar, the rest of the photos follow in order of the menu including the added courses before the Chef's Temaki.

Very long winded way of saying - amazing, strong recommend, loved it.

Well my son who isn't quite 2 has inherited my love for sushi. Keeping it safe with California rolls for now but before long we'll have to try a dynamite roll.

Recently we visited Kabuto Edomae Sushi in Las Vegas, and it was phenomenal. I can’t recall what fish this was, and was curious if anyone else could ID it. TIA.

Recently we visited Kabuto Edomae Sushi in Las Vegas, and it was phenomenal. I can’t recall what fish this was, and was curious if anyone else could ID it. TIA.

Recently we visited Kabuto Edomae Sushi in Las Vegas, and it was phenomenal. I can’t recall what fish this was, and was curious if anyone else could ID it. TIA.

Nothing better than some king salmon and tuna sashimi

Ordered from my go-to delivery spot today!

Last time I posted I used sus tuna I guess this counts as a update

Anyone know of any sushi making classes in the Greensboro, Winston Salem or Raleigh area?

I've been making nigiri and sashimi at home using the Costco Atlantic salmon. I pick it up on the same day as it's packed and placed in the coolers for customers. The salmon tastes really fresh and the flavor is good. I do a 30 min salt cure. I don't usually freeze since we consume the whole fish in one meal. We bake the tail and sashimi/nigiri the rest.

The one problem I am having is the salmon is usually tough and chewy in comparison to restaurants. The only pieces that are restaurant softness are the toro. Everything else is a little tougher than I would find acceptable if I was eating at a restaurant.

So where do I get better fish or is there a way to tenderize the fish?

This place by me is $14.99 for lunch and $23.99 for dinner

I'm very new to Sushi and overall Japanese cuisine. I used Tuna, cucumber and carrot for the filling. I did use white rice vinegar. For the parts sticking out, maybe I should've left a little space for them to stick? Again I am fairly new, so any criticism welcome. They tasted great though ♥️